Thai Noodle Salad with Cashew Dressing

A simple salad that’s also a super salad, this colourful dish is loaded with antioxidants and fibre. And best of all, it’s quick and easy to make.


  • 250g brown rice vermicelli noodles
  • 1½ cups rainbow slaw
  • ¼ cup fresh coriander
  • 1 tbs Bioglan chia seeds

For the cashew dressing

  • ¼ cup raw cashews
  • 2-3 tbs extra virgin olive oil
  • 1 tbs tamari soy sauce
  • 1 tbs honey
  • 1 lime, juiced
  • Extra water to thin, if needed


Step 1.
Fill a large saucepan with water and bring to the boil. Add the noodles and cook according to packet directions. Leave to cool until room temperature.

Step 2.
In a blender, combine cashews, olive oil, tamari, honey, lime juice and enough water to blend until a creamy consistency.

Step 3.
In a large mixing bowl, add the noodles and rainbow slaw mix and gently combine. Mix through the cashew dressing.

Step 4.
Serve on a platter and sprinkle with coriander leaves and chia seeds.

Serves 2


Recipe by Zoe Bingley-Pullin.